Wash a piece of beef weighing ten pounds; put it into two
gallons of cold water✪ Boiled Corned Beef; when it comes to a boil, skim carefully.,
and boil very slowly, six hours. Some boil all kinds of vegetables
in the same pot; but there is one objection to this method; you
lose the distinctive flavor of each vegetable, and the beef is flavored
with the vegetables, which is very unpleasant when it is cold.
The vegetables to serve with corned beef are beets, turnips, cab-
bage, parsnips, carrots and potatoes. When the beef is simply
for one hot dinner, the part of the beef is not of so much con-
sequence; but when it is to be pressed, there should be care taken
in the selection of the peice to boil, the brisket, the flank, and
the part of the libs, are the best parts to press. Boil as before
directed and take out the bones, lay the meat on a large platter,
and place a tin sheet upon it; on the sheet place a weight, and
set it in a cool place. When ready to use, trim the edges, and
use the trimmings for meat hash. This makes a nice dinner ^\ith
baked potatoes, squash, and macaroni.
To COOK A FILLET OF BEEF.
The fillet is the under side of the loin of beef, the steaks cut
from this part are called Porterhouse steaks. After it is trimmed
MEATS. 35
and larded, put it into a small baking-pan, in the bottom of
which are placed some chopped pieces of pork, and beef suet;
sprinkle some salt and pepper over it and put a large ladleful of
hot stock into the bottom of the pan, or it may be simply basted
with boiling water. Half an hour (if the oven is very hot as it
should be) before dinner, put it into the oven, baste it often,
supplying a little hot stock if necessary.
To MAKE THE MUSHROOM SAUCE.
Take a ladleful of stock, free from grease, from the stock-pot;
add to it part of the juice from the can of mushrooms; thicken it
with a little flour and butter mixed; add pepper, salt, a few drops
of lemon juice; now add the mushrooms, let them simmer a few
minutes. Pour the sauce over the fillet of beef, and serve.
BREAKFAST STEW.
Cut three-fourths pound of cold roast beef into small pieces,
heat slowly with half a pint of cold water, one tablespoonful of
Chili sauce, a teaspoonful of salt, and half ateaspoonful of pep-
per. Rub two tablespoonfuls of flour with some butter✪ Breakfast Stew and a lit-
tle of the hot gravy, add to the beef, let it cook until the flour is
done, and then serve with bits of dry toast.
BOILED SALT TONGUE.
Soak the tongue over night; in the morning put it on to boil
in six quarts of cold water✪ Boiled Salt Tongue, and boil slowly six hours, if the
tongue is large; if not, five hours will answer. Take it from the
boiling water and throw it into cold water, and peel the skin off.
Set it away to cool. For dinner, use the same vegetables as for
cold corned beef. The roots will make a nice hash.
DRIED BEEF.
The most common way of serving dried beef, is to shave it into
thin slices or chips, raw; but a more savory relish may be made
of it with little trouble. Put the slices of uncooked beef into a
frying-pan with cold water, to freshen it; set it over the fire for
ten minutes; when it comes to a boil, drain off the water and pour
36 MEATS. ✪ Dried Beef
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Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Wash a piece of beef weighing ten pounds; put it into two
gallons of cold water; when it comes to a boil, skim carefully.,
and boil very slowly, six hours. Some boil all kinds of vegetables
in the same pot; but there is one objection to this method; you
lose the distinctive flavor of each vegetable, and the beef is flavored
with the vegetables, which is very unpleasant when it is cold.
The vegetables to serve with corned beef are beets, turnips, cab-
bage, parsnips, carrots and potatoes. When the beef is simply
for one hot dinner, the part of the beef is not of so much con-
sequence; but when it is to be pressed, there should be care taken
in the selection of the peice to boil, the brisket, the flank, and
the part of the libs, are the best parts to press. Boil as before
directed and take out the bones, lay the meat on a large platter,
and place a tin sheet upon it; on the sheet place a weight, and
set it in a cool place. When ready to use, trim the edges, and
use the trimmings for meat hash. This makes a nice dinner ^\ith
baked potatoes, squash, and macaroni.
To COOK A FILLET OF BEEF.
The fillet is the under side of the loin of beef, the steaks cut
from this part are called Porterhouse steaks. After it is trimmed
MEATS. 35
and larded, put it into a small baking-pan, in the bottom of
which are placed some chopped pieces of pork, and beef suet;
sprinkle some salt and pepper over it and put a large ladleful of
hot stock into the bottom of the pan, or it may be simply basted
with boiling water. Half an hour (if the oven is very hot as it
should be) before dinner, put it into the oven, baste it often,
supplying a little hot stock if necessary.
To MAKE THE MUSHROOM SAUCE.
Take a ladleful of stock, free from grease, from the stock-pot;
add to it part of the juice from the can of mushrooms; thicken it
with a little flour and butter mixed; add pepper, salt, a few drops
of lemon juice; now add the mushrooms, let them simmer a few
minutes. Pour the sauce over the fillet of beef, and serve.
BREAKFAST STEW.
Cut three-fourths pound of cold roast beef into small pieces,
heat slowly with half a pint of cold water, one tablespoonful of
Chili sauce, a teaspoonful of salt, and half ateaspoonful of pep-
per. Rub two tablespoonfuls of flour with some butter and a lit-
tle of the hot gravy, add to the beef, let it cook until the flour is
done, and then serve with bits of dry toast.
BOILED SALT TONGUE.
Soak the tongue over night; in the morning put it on to boil
in six quarts of cold water, and boil slowly six hours, if the
tongue is large; if not, five hours will answer. Take it from the
boiling water and throw it into cold water, and peel the skin off.
Set it away to cool. For dinner, use the same vegetables as for
cold corned beef. The roots will make a nice hash.
DRIED BEEF.
The most common way of serving dried beef, is to shave it into
thin slices or chips, raw; but a more savory relish may be made
of it with little trouble. Put the slices of uncooked beef into a
frying-pan with cold water, to freshen it; set it over the fire for
ten minutes; when it comes to a boil, drain off the water and pour
36 MEATS.